Diana's Desserts - www.dianasdesserts.com
High-Rise Blueberry Banana Muffins
Servings: Makes 12 muffins
The recipe that you are using MUST have a thick batter in order to produce High-Rise muffins. Thin batters usually bake flatter muffins no matter what you do because they don't provide a strong foundation from which a muffin can puff in the oven.
Fill the muffin cups almost or to the top of the rim, instead of 1/2 or 2/3's full, suggested by most recipes. You'll get fewer muffins from the batch, such as 9 muffins out of a dozen mixture, so fill the empty muffin tins half full with water so they won't smoke during baking. Do this after you place the filled muffin tins on the oven shelf. I use a small cream pitcher with a spout.
To cause a batter to dome, you have to preheat the oven to 425 degrees F/220 degrees C, even though the recipe may say to use 350 or 375 degrees F. As soon as you put the muffin batter in the oven, reduce the heat to what the recipe says. The initial high heat of 425 degrees F causes the batter to have greater oven spring or the rapid rise during the first few minutes of baking. This results in a high domed muffin.
The comments above are from Sarah Phillips of Baking911's Website. The recipe below is NOT Sarah Phillips recipe and I am sorry if there was some confusion about this.
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 large ripe bananas
3/4 cup granulated sugar
1 large egg, slightly beaten
1/3 cup unsalted butter, melted
1 cup fresh or frozen blueberries (if using frozen blueberries, do not thaw)
1 tbsp. all-purpose flour
1. Preheat oven to 425 degrees F/220 degrees C (you will reduce the oven temperature to 375 degrees F/190 degrees C when you put muffins into bake). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine 1 1/2 cups flour, baking soda, baking powder and salt in a medium bowl; make a well in the center.
3. In another bowl, mash bananas; add sugar, egg and melted butter; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Toss blueberries with 1 tablespoon flour and gently fold into batter.
5. Fill prepared muffin cups almost to the top of rims. Place muffin pan in oven and immediately reduce oven temperature to 375 degrees F/190 degrees C. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.
Makes 12 muffins.
Date: April 22, 2007